ZUCCHINI AND RICE CASSEROLE
This is a great recipe to use all that zucchini from your garden, cheesy and delicious!
Provided by Paula
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
- Preheat oven's broiler. Grease a 9x13 inch baking dish.
- Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
- Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
- Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
- Broil about 6 inches from the source of heat until lightly browned and bubbly.
Nutrition Facts : Calories 261.6 calories, Carbohydrate 19 g, Cholesterol 65.8 mg, Fat 17.5 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 7.6 g, Sodium 263 mg, Sugar 2.4 g
RICE WITH ZUCCHINI
Provided by Pierre Franey
Categories one pot, side dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about one cup.
- Heat two tablespoons of the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the zucchini and stir. Add the rice, chicken broth, salt and pepper.
- Bring to a boil. Cover closely and let simmer 17 minutes.
- Gently stir in the remaining butter and serve.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 4 grams, Carbohydrate 45 grams, Fat 10 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 6 grams, Sodium 512 milligrams, Sugar 3 grams, TransFat 0 grams
RICE AND ZUCCHINI
The recipe for rice with zucchini in the 60-Minute Gourmet column in The Living Section last Wednesday omitted a step. Here is a corrected version.
Provided by Pierre Franey
Categories easy, quick, weekday, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim and wash the zucchini and cut them into 1/2-inch cubes, about 2 cups.
- Melt the butter in a saucepan and add the onions and zucchini. Cook, stirring, until the onions are wilted. Add the turmeric, rice, water, bay leaf, salt and pepper. Bring to a boil. Cover tightly and simmer for 17 minutes.
- Remove from the heat, add the coriander and mix well with a fork.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 2 grams, TransFat 0 grams
RICE WITH ZUCCHINI AND RED PEPPER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
- Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
- Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 5 grams
ZUCCHINI RICE PILAF
I created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand. My husband, Robert, loved it and I have been making it ever since.-Lori Blevins, Douglasville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute basil in butter for 2 minutes. Add water and bouillon; bring to a boil. Stir in rice and carrot. Reduce heat; cover and simmer for 10 minutes. , Add zucchini; cover and simmer until rice is tender, about 5 minutes longer.
Nutrition Facts : Calories 231 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 318mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
ZUCCHINI & RICE CASSEROLE
Found on the Club Mom website in 2000. This is just one more way to serve zucchini to your family. It also can be made ahead and baked -- then cover tightly and refrigerate overnight to reheat the next day (375F for 20 minutes). This makes 12 servings so feel to cut in half to fit your needs.
Provided by HokiesMom
Categories White Rice
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 425F and grease or spray a 9x13" glass baking dish.
- Heat the oil in a large skillet over medium-high heat and add the onion and saute until golden, about 10 minutes.
- Stir in the garlic and shredded zucchini and cook over medium-high heat for 5 minutes, stirring constantly, until zucchini begings to wilt.
- Sprinkle with the flour and cook, stirring until the flour is absorbed.
- Stir in the milk, rice, 1/2 parmesan cheese, spices, mozzarella cheese, salt and pepper.
- Remove from heat and pour into prepared casserole dish then sprinkle the top with the 1/4 cup leftover parmesan cheese.
- Bake uncovered for 30-40 minutes or until golden and most of the liquid has evaporated.
- Remove from the oven and let sit for 10-20 minutes before serving.
More about "rice and zucchini recipes"
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4.8/5 (10)Calories 347 per servingCategory Side Dish
- Add the milk, dill, and cooked rice. Stir, and cook for another 5 minutes over low heat, until everything is heated through. Serve hot.
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From purewow.com
- Grate the zucchini on the coarse side of a box grater. Squeeze the grated zucchini with your hands and drain off the excess liquid.
- Add the salt to the zucchini and toss to combine. Transfer to a strainer and drain, squeezing occasionally, for 15 to 20 minutes.
- In a large sauté pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes.
- Add the garlic and zucchini to the pan, and cook until fragrant, 1 to 2 minutes. Stir in the cheese until combined, and season with salt and pepper.
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